Category: Quick Prep

Categories
Celebrations Dessert Quick Prep

Bethany’s Hot Cocoa mix

Ingredients

  • 1 15 oz jar hazelnut coffee creamer
  • 3 cups powdered milk
  • 3½ cups sugar
  • 8 oz cocoa powder
  • 2 tsp salt

Directions

Mix everything together. Use 2-3 tbsp of powder in 1 cup of hot water. This makes enough for ~50 servings.

Categories
Celebrations Quick Prep Side

Marsha’s Funeral/Party Potatoes

Ingredients

  • 12 potatoes, baked, cooled, peeled, and grated or (32 oz frozen hash browns)
  • 2 cups sour cream
  • 2 cans cream of chicken or cream of mushroom soup
  • 1 ½ cups shredded cheddar cheese
  • ½ cup melted butter
  • ¾ cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup chopped green onion
  • 2 cups corn flakes

Directions

  1. Mix all ingredients except the corn flakes and put in 9×13 pan.
  2. Cover with crushed corn flakes (butter not needed in flakes).
  3. Bake at 350° for 40 minutes. Do not cover.
Categories
Chicken Main Dish Quick Prep

Brazilian Stroganoff

Ingredients

  • 1-2 chicken breast
  • 1 medium onion
  • 1-2 cloves garlic (½-1 tsp garlic powder)
  • 2 cups heavy cream
  • 1 cup ketchup
  • Mustard to taste

Directions

  1. Cube chicken
  2. Finely dice onion
  3. Finely chop garlic
  4. Brown chicken with onion and garlic
  5. Add heavy cream, ketchup, and mustard to cooked chicken and simmer until the sauce is the desired thickness.
  6. Serve over rice

The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.

Categories
Dutch Oven Lunch Main Dish Quick Prep

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.
Categories
Breakfast Casserole Dutch Oven Main Dish Quick Prep

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts
Categories
Breakfast Dutch Oven Main Dish Quick Prep

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Categories
Celebrations Lunch Quick Prep Salad Sandwich Side

Egg Salad

Ingredients

  • 8 large boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup minced dill pickles
  • 2 tsp mustard
  • ½ tsp salt
  • Optional
    • ¼ tsp pepper
    • Some or all of the dill pickles can be replaced with ⅓ as much dried dill weed
    • Paprika to taste
    • Petite diced ham bits
    • Diced green onion

Directions

  1. Chop boiled eggs into pieces
  2. Add mayonnaise, mustard, dill, salt
  3. Stir all together
  4. Mix in optional ingredients of choice
Categories
Casserole Main Dish Quick Prep

Carbonara Casserole

Ingredients

  • 2 bottles Alfredo
  • 1½ lbs spaghetti
  • 2 cups frozen peas
  • 2 tbsp bacon bits

Directions

  1. Mix Alfredo with an equal amount of water
  2. Cook spaghetti in Alfredo mix until liquid has been absorbed
  3. Mix in peas and bacon bits with spaghetti and let sit to absorb moisture and warm the peas
Categories
Casserole Main Dish Quick Prep

Chicken Pasta Casserole

Ingredients

  • 2 cans Cream of chicken soup
  • 1 lb spaghetti
  • 2 cups frozen peas
  • 2 tbsp bacon bits
  • Milk

Directions

  1. Mix milk and soup mix
  2. Cook spaghetti in soup until liquid has been absorbed
  3. Mix in peas and bacon bits with spaghetti and let sit to absorb moisture and warm the peas
Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).